And if you think it's "an army of food chemists" making food addictive, you're just…Samin Nosrat revealed our formula, fat salt and acid. Yeah, a Big Mac is more processed, but the appeal is still the greasy, salty goodness, simple as that…that triggers responses in the brain far deeper than any drug could. It's got no more inherent appeal than any fatty, meaty recipe like a tartiflette, or a cervelle de canut, or quenelle de brochet sauce Nantua.
We've understood the appeal of a "hearty meal" for a lot longer than food science…I bet a medieval peasant would devour a Double Quarter Pounder with Cheese without hesitation, and might die from pleasure from it.
All that said, the best "Indian" food I've ever had was in Glasgow…I mean, it's where Tikka Masala was invented 
Edit history
Recommendations
0 members have recommended this reply (displayed in chronological order):
= new reply since forum marked as read